I have made these veggie burgers for many years. At many a burger braai these veggie patties have been a hit, even with staunch meat-eaters. Once you find your groove with them you can add different ingredients, chickpeas work well as a replacement to the black beans. You can also add peppers, sweat potatoes and even cheese. Enjoy creating your own signature burgers.
This recipe makes 8 – 10 burger patties
1 x small butternut grated
3 – 4 courgettes grated
1 x tin black beans 1/3 lightly mashed.
1 x garlic clove crushed
2 x tsp garam masala
1 x tsp smoked paprika
1/3 cup chickpea flour
Handful chopped parsley
Salt and black pepper
Olive oil for frying
Hamburger rolls
Toppings, eg: mayonnaise, thinly sliced onions, cheese, sliced tomatoes, avocados, chilli, etc.
Directions:
Combine all the ingredients. Keep turning the mixture to ensure the ingredients are well mixed. The moisture from the courgettes will start to combine with the chickpea flour and this will bind the patties together.
Allow to rest for 15 minutes.
Prepare your rolls and favourite burger toppings.
Form patties using your hands, compress the mixture fairly tightly, and shape to a flat patty about 1 ½ cm thick.
Gently fry the burgers both sides on a medium heat. Don’t cook them to quickly as the veg needs to cook right through.
Once golden brown, pop onto your roll and add your toppings.
Cooked patties keep really well in the fridge for a few days.
